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| Best Vegan Alfredo Sauce |
Ingredients
- 1 pound cooked cauliflower (small to medium sized head)
- 250 g mushrooms
- 3 cloves of garlic
- 2 tsp vegetable oil (divided)
- 1 cup vegetable broth or water
- 1/4 cup shelled hemp seeds
- 1 tbsp nutritional yeast flakes
- 1 tsp onion powder
- 1 tsp garlic powder (optional)
- Sea salt to taste
- 1/4 tsp pepper
- Pinch of smoked paprika
- Pinch of chili powder (optional)
- 8 oz pasta of choice (e.g. gluten-free pasta)
- Fresh herbs to garnish (e.g. parsley)
- Cut the cauliflower into florets and cook it in salted water for about 10-15 minutes or until fork tender. Drain the water.
- In another pot cook pasta of choice as per the instructions on the package.
- While the cauliflower and pasta cooks, slice mushrooms and finely mince the garlic.
- Heat 1 tsp of oil in a skillet and add the garlic. Fry over medium heat for about 2-3 minutes or until lightly browned.
- Add the garlic, the drained cauliflower, and all other ingredients (except the pasta, the mushrooms, and the fresh herbs) to a high-speed blender and mix on high speed for about 1-2 minutes or until smooth and creamy. Try the sauce and adjust seasonings to taste.
- Heat another 1 tsp of oil in a skillet (use the same one which you used for the garlic) and add the mushrooms. Sauté for about 3-5 minutes over medium heat, add a pinch of salt and pepper.
- Pour the Alfredo sauce over the cooked pasta, add the mushrooms, garnish with fresh herbs (e.g. parsley) and enjoy! Store leftovers in the fridge.